Classification of hotel food raw materials

Hotel food raw materials are divided into staple food and non-staple food.

Staple food, such as rice, flour, sesame, adzuki bean, mung bean and other miscellaneous grains, is the main raw material for producing various foods; Non-staple food, including meat, fish, eggs, poultry, delicacies, dried and fresh food, canned products and other main materials for making various dishes.

Seasonings, including oil, salt, sauce, vinegar, sugar and other seasonings used to make dishes and staple foods.

Hotel food related regulations:

1. Personnel engaged in catering business shall strictly abide by the Food Hygiene Law, the Measures for the Administration of Food Hygiene in Catering Industry and other laws and regulations.

2, in order to ensure the hygiene and safety of catering environment equipment, to regular disinfection.

3, to strictly implement the health requirements of processing operations.

4, raw material procurement to make purchasing records, acceptance should be carried out before warehousing, warehousing should be registered and recorded.

5, food storage places, equipment should be kept clean, food should be classified, stored on shelves, and check regularly.

6, should carefully check the food to be processed before processing, found the problem, should be handled in time.

7. When preparing and serving meals, the operator should wash and disinfect his hands, check the food supplied, and do not supply any abnormal food.

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